The sun may still be out (slightly), but as far as I'm concerned, we're well into pecan, maple and cinnamon season! When searching for a way to use up some overripe bananas I found this recipe, jumped straight into the car to get supplies and got straight in the kitchen.
I'm pretty sure you could make this in a large cake/tart tin if you don't have a big enough square serving plate. I didn't, so opted to serve it on a baking sheet!
Upside-down banana cake with maple-caramel sauce
(Recipe adapted from BBC Good Food)
100g softened butter, plus extra for greasing
8tbsp maple syrup
3 small overripe bananas and 1 very overripe banana
200g soft dark brown sugar
4 large eggs
2tsp vanilla extract
200g self-raising flour
100g pecans, roughly chopped
1tsp bicarbonate of soda
1tsp ground cinnamon
200g pot full-fat Greek yogurt, plus extra (or vanilla ice cream) to serve
For the sauce:
100g whole pecans
100g salted butter, diced
100ml double cream
100ml maple syrup
Heat the oven to 160 degrees and grease and line the bottom of a 20cm square tin.
Pour half the maple syrup (4tbsp) over the bottom of the tin, swirl around to give a good coating. Peel and chop the 3 ripe bananas in half and slice lengthways and place cut side down in the tin.
Beat together the butter and sugar until light and fluffy. Gradually add in the eggs and the final very ripe banana, mixing gently. Tip the flour and pecans into a blender and blitz together until the pecans are ground. Stir the flour into the butter mixture and add the bicarbonate of soda, cinnamon. Fold in the yogurt.
Carefully spoon over the bananas, smooth the top with a spatula and bake for 45 minutes - 1 hour. A skewer inserted into the middle should come out clean.
To make the sauce, toast the pecans for a few minutes in a pan before adding the rest of the ingredients. Cook on a low heat until all of the butter has melted. Leave to bubble for a further 5 minutes whilst the sauce thickens.
Once the cake is cooked and straight from the oven, poke it half way down with a skewer all over. Pour over the remaining 4tbsp of maple syrup and leave it to soak in for a few minutes. Upturn the cake onto a serving plate. Reheat the sauce, and serve with Greek yogurt or vanilla ice cream.